12/11/2010

Guavas in Coconut Cobbler

These were guavas I had frozen from our summer overload. Cleaning out the freezer, I determined to use them, like now. Doesn't Guava Cobbler sounded like a good idea for breakfast. And, dessert later. If there's any left.

Remembering the 1/2 cup or so of coconut milk left from that Adobo, it seemed a natural substitution for cream in the Cream Biscuits topping crust

The Cream Biscuits are from Alice Waters' fine cookbook, The Art of Simple Food. The Guava Filling is from the school of trial and error. I always forget just how tart guavas are, so extra sugar is necessary. Her recipe for Peach Cobbler calls for "1 tablespoon sugar (if needed)." Think closer to rhubarb here. But, I suppose where one grows, the other does not.

PS. As a later note (following year) I have discovered that the guavas do not need to be pre-cooked. Just toss them in a bowl with 1/2 cup sugar and the flour. Give a stir now and then while you are preparing the topping, then place them in the baking dish and top.

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On Mother's Day my daughter gave me a lovely pair of earrings made by the women at Starfish Project. So I was able to learn something at the same time, about a wonderful rescue outreach to sexually abused and trafficked women. You can click on the link and find out more.